Sentry Foods Recipes

Alaska Cod Mex ala Salad

Customer Rating: Recipe Rated Five Stars - Top Rating

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Yield: 4 servings

Preparation Time: 10 min; Cook Time: 10 min


1 cup prepared chipotle salsa
1/2 cup prepared raspberry vinaigrette
2 Tablespoons olive oil
1 teaspoon chipotle chili powder (to taste)
1/2 teaspoon minced garlic
1 teaspoon granulated sugar
4 Alaska Cod fillets (4 to 6 ounces each), fresh or thawed
3 cups Spring mix salad
3 cups arugula
1 cup thin sliced fresh fennel
1/2 cup cilantro leaves
1 cup fresh raspberries, small strawberries or fresh orange sections
1/4 cup slivered red onion
Cotija cheese (optional)

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 251
Calories From Fat: 126
Total Fat: 14g
Saturated Fat: 1g
Cholesterol: 53mg
Sodium: 861mg
Total Carbohydrates: 13g
Dietary Fiber: 3g
Protein: 22g

Nutritional data when prepared with Alaska Cod: 60 mg calcium and 380mg omega-3 fatty acids

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


In a small bowl, blend chipotle salsa and vinaigrette to make dressing; set aside.

In a separate small bowl, blend olive oil, chili powder, garlic, and sugar. Heat a heavy nonstick skillet over medium heat. Brush oil mixture on both sides of Alaska Cod fillets and place in heated skillet. Cook about 3 to 4 minutes, until browned. Turn fillets over and cook an additional 3 to 4 minutes, cooking just until fish is opaque throughout.

In a large bowl, combine lettuces, fennel, cilantro, raspberries, and onion.

To serve, portion about 2 cups salad mixture onto each of four plates. Top with a cod fillet and drizzle with 1/4 cup dressing. Sprinkle with Cotija cheese, if desired.

Recipes and Images provided by Alaska Seafood

Please note that some ingredients and brands may not be available in every store.

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